Just wondering if anyone has used that new cheesecake filling in the bowl/tub already made sold at the grocery stores, as a filling for cakes? It does taste good, and it seems thick enough. I wanted to try it, just haven't gotten a chance yet.
Just wondering, Thanks
Shelleylynn
They just started advertising this in my area this week. Apparently it's a big seller, or they only got a little of it delivered here, because I have looked for it twice, and have not found it yet.
Perhaps I will find it after the newness of it dies down a little. It kind of looked like that whip and chill cheesecake filling to me. I hope I'm wrong.
Theresa 
I did and it's really good. Still need to make a thick border with buttercream because it does squish down. Tastes great with graham crackers for dipping!!!!
Good Luck!
I used it in my chocolate dome cake as a filling! We loved it. I made a vanilla cake dome filled it with the contents of tub and covered it in dark chocolate ganache and pecan halves (it's in my photos). i wish I had though of taking a pic of the cake once it had been cut. I'd also like to make a cake using the filling and maybe powdered sugar and fresh fruit. Yummm w/ a hot cup of coffee...
That is the last thing I need, FatAndHappy, another way to eat my favorite dessert!!LOL LOL
Thanks for the input!!
Shelleylynn
Thanks Lynda-bob!!
Looks and sounds great!!
Shelleylynn
I wonder if you could freeze this stuff and then scoop it out and roll into balls and dip them in chocolate??? mmmmmmmmmmmmmmmmm......chocolate covered cheesecake balls??? How's the consistency, is it too thin for that do ya think?? Would it ooze out of the chocolate shell when you bite into it??
I honestly didn't think it was good at all. Very plain and tasted processed.
Thanks Shellylynn - Can't waste good cheesecake!
It wasn't the best cheesecake I've ever eaten - but for no effort required - can't beat it!!!!
I agree with StinkyRose........very artificial in its flavor, and not bold enough. I was hoping for a lazy way to get the cheesecake filling, but I wasn't impressed. It's a pain to make cheesecake, but I'd rather spend the extra time and get a quality taste in return. There's just no comparison. I'm hoping they'll improve the recipe over time.
There was a post on it back in Jan and someone else said fakey/chemically....
http://forum.cakecentral.com/philadelphia-brand-cheesecake-filling-seen-it-ftopicp-701181.html#701181
I just got this one from ladycakes.com... I would probably leave out the raisins if you didn't want them. I also wonder about the uncooked egg yolk...?
Cheese Filling
1/4 cup sugar
1 egg yolk
1 Tablespoon flour
1 Tablespoon sour cream
1 cup cream cheese or cottage cheese
1 teaspoon melted butter
1/2 teaspoon vanilla
1/2 teaspoon grated lemon rind
1 Tablespoon cognac
2 Tablespoon raisins
Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melt butter, sour cream lemon rind and vanilla. Add cognac soaked raisins.
I will agree that it's not the best cheesecake I ever ate; I mean come on it came out of tub! LOL I'd much rather have a baked New York cheesecake. But if you need something effortless, it's not bad. Not to mention cost effective. We enjoyed it, anyhow.... Does that lower your opinions of me 
I agree with StinkyRose........very artificial in its flavor, and not bold enough. I was hoping for a lazy way to get the cheesecake filling, but I wasn't impressed. It's a pain to make cheesecake, but I'd rather spend the extra time and get a quality taste in return. There's just no comparison. I'm hoping they'll improve the recipe over time.
I always thought making cheesecake was easier than baking a regular cake, even from a box lol......my cheesecake recipe is so simple and it's decadent and delicious....I couldn't imagine it being any easier.
3 pkg. cream cheese (softened)
3/4 cup sugar
3 eggs
2tsp. vanilla extract
cream , cream cheese and sugar together until well incorporated add eggs one at a time and beat after each addition, add vanilla.....put in a crust, bake at 350 for 40 min. exactlly......when it's done open the oven door and shut the oven off and let it sit there for an hour or so until it's cool, then refrig. overnight and enjoy...it's nice and dense and thick and rich and yummy!!!
I wondered about it too, and someone told me it wasnt that great, so I didnt buy it.
Steffla.....yes, that's what I do. I use the same pan that I baked my cake in. I don't use a crust. I line the bottom and sides with parchment paper. After it's baked/cooled, I put it in the fridge overnight, then flip it on top of my cake when I'm ready (remove the paper on the sides, first). You can make the filling as deep as you like, but I usually make mine one inch high, and I use a 2-inch high bottom layer, and then another 2-inch high cake on top of the cheesecake filling. It's a tall cake! If the cheesecake extends over the sides/ends of the cake, just trim it off and eat it! (The regular cake usually shrinks from the sides of the pan more than the cheesecake does.)
My favorite combo: chocolate cake with white chocolate cheesecake (Wilton's recipe) filling! Oh, my!!!
I hope this all makes sense!
Here's a link that describes how to pasteurize egg yolks before using them. (Scroll down about 2/3 of the page when you get to the site.)
http://www.melindalee.com/hardboileggs.html
I use the jello cheesecake mix but I buy it in2 kg bags. Just mix with milk and let it thicken and use it as a filling.
I use Tyler Florence's (from Food Network) crack-proof cheesecake recipe. It has never cracked on me and I've made it at least 10 times.
I thought about buying, glad I did not. It is over 5 bucks. I was thinking cheesecake balls? so I melted raspberry dark chocoalte chips, added cream cheese sweetend condensed milk and cream cheese. refrig for an hour roll into balls and dip in white chocolate. My family liked them. I and not a dark chocolate lover,but will try again with different flavor. Oh yeah I added some x-sugar
Stinkyrose.... I can look it up on FoodTV but what is it called? Thanks.
here is the link. I make the same cheese cake and it is wonderful. I do not put any fruit on top
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23173,00.html?rsrc=search
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